A study into long-term observational data by Seralini shows that GM Bt176 maize is “most probably” toxic in animals – but the paper has since ‘disappeared’ from the online journal after only one day online.
The way in which the body 'distributes' fat may be different depending on the dietary fatty acids consumed as well as genetic factors, Canadian researchers have found.
Cocoa off-flavors can be avoided by fermenting beans in sealed vacuumed bags inside an incubator with yeast starter cultures, claims Mars in a patent application
Researchers at the Helmholtz Centre for Environmental Research (UFZ) and the Integrated Research and Treatment Centre (IFB) at the University Hospital of Leipzig, Germany, claim plasticisers (phthalates) can cause weight gain.
Food-related advertisements and other marketing communications can have significant and measurable effects on children’s cognitions, emotions, and behaviours, encouraging unhealthy or risky consumption, a review paper has found.
Organic farming body IFOAM EU has called for new plant breeding techniques that are still in the experimental stage to be classed as GM under EU law - but this is a “Pavlov’s dog” response, says the European Seed Association.
Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.
Certain flavours, such as ginger or mint, appeal to older consumers more than younger ones, and should be considered along with texture when targetting seniors in new product development (NPD).
KitKat maker Nestlé reports progress in reducing sugar across its confectionery portfolio but won’t reformulate to a lower threshold until sugar’s link to obesity and type 2 diabetes is substantiated.
A research paper that was referenced in an Italian government hearing on whether the country should allow GM cultivation is to be retracted after one of the authors was accused of falsifying research data.
Adopting a high-fibre diet may not only benefit the microbial profile of the person consuming the diet but also their future children, according to a study in Nature.
A link between obesity and the formation of blood clots in the veins of children and adolescents has been established by researchers for the first time.
People who increased the amount they spent on food made healthier choices, ate less energy-dense food and lost weight, which has implications for food taxes and consumer subsidies, say the authors of the long-term Spanish study.
Eating healthy food does not reduce the consumption of junk food among children according to researchers, who say there is no link between healthy and unhealthy food consumption.
The European Food Safety Authority (EFSA) has defended its stance on the health risks associated with glyphosate as its public spat with WHO’s International Agency for Research on Cancer intensifies.
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
High levels of trans fats in Portuguese foods, especially pastry, are contributing to an increased risk of coronary heart disease, cancer and diabetes, according to a study - but processed and packaged pastries are not the worst offenders.
A probiotic found in foods such as yoghurt and miso soup has been found to inhibit the development of a pathogen that causes middle ear infections in children and pneumonia, a study has shown.
In an environment where large portion sizes rule, allowing consumers more control over their portion selection could moderate the effects on energy intake, says a new study.
Research into bread wheat genomes will provide researchers with a new resource to improve yield, stress response, pest resistance and wheat adaptation, the International Wheat Genome Sequencing Consortium (IWGSC) has announced.
The level of sugar in your blood can affect the contraction of blood vessels, with potentially dangerous effects on the heart and blood pressure, a recent study has shown, highlighting the potential risks of regularly consuming rich, sugary foods.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
Reducing the amount of sugar in sugar-sweetened beverages by 40% over five years could prevent 300,000 cases of type 2 diabetes in the UK over the next two decades, according to a study in The Lancet Diabetes & Endocrinology.
Bakers may need to alter production techniques in the face of climate change, according to the authors of a new study on the impact of drought on cereal production.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
The tendency of today’s consumers to eat when they are not hungry might be detrimental to health than eating when they are hungry, according to research.
People tend to overeat food marketed as healthy because they assume it is less filling but food companies can counter this by portraying food as 'nourishing' or 'wholesome' instead, researchers have found.
Children should be taught how to defend themselves against marketing tactics used in online 'advergames' for unhealthy food, says one researcher - but policy changes to restrict online advertising would be the most effective way to protect children.
The impact of sugar on the human body was laid bare in a new study this week that identifies its role in breast cancer and the extent to which it spreads to the lungs.
The high, sustained satiating effects of food foams are not dependent on its energy and macronutrient content, say researchers in a first-of-its-kind study.
The Happy Meal’s concept of offering a small incentive with a meal could be key in persuading consumers to choose smaller portion sizes and promote healthier meal options.
Nutrition values seen on labels can differ substantially based on the recommended serving size, with consumers buying more of the same product among one of a number of undesirable consumer behaviours, researchers have found.
A newly published review in Nutrition Research Reviews details how adipose tissue (AT) dysfunction can contribute to diabetes and gives more strength to the view that AT is able to produce, store, and send out hormones that can regulate metabolism.
Nutritional programmes and interventions are a starting point - but genuine multi-stakeholder involvement is what's required to tackle the world's problem of malnutrition and under nutrition.
The foods children define as a meal or snack is largely undetermined in their formative preschool years suggesting that eating and diet programs could use the findings of a new study to encourage a healthy balanced diet from an early age.
Genes have a large part to play in sensitivity to the sweet taste, with research revealing the variation in response to the ‘sweet signal’ among children.
New research that finds men eat significantly more in the company of women than with other men begs the question whether marketers could boost sales of food and beverages by including women in marketing.
Climate change is already cutting UK food output, according to a survey conducted by the National Farmers Union (NFU), as US president Barack Obama said the UN climate conference in Paris could be a “turning point” in global efforts to halt rising temperatures.
Following a favourable scientific opinion from the European Food Safety Authority (EFSA), formulators will soon be able to use the natural protein sweetener and flavour modifier thaumatin in a broader range of applications.
Blood glucose levels vary widely across individuals even for the same food, say researchers who have developed an algorithm to calculate the ‘right’ diet – paving the way for mass personalised nutrition and casting doubt over the usefulness of universal...
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
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